iPiniumUSA

This recipe is based on the tradition of one of the best BBQ capitals combined with the outstanding performance of iPinium Universal Pan as an indoor barbecue enabler!

Ingredients:
appox. 4 lbs of back pork ribs or spare ribs
dry rub (mix together 4 tsp paprika, 2 tsp kosher salt,2 tsp onion powder, 2 tsp ground pepper and 1 tsp cayenne),
1/4 cup mustard,
1/2 cup hickory smoke BBQ sauce combined with 1/2 water for basting
clover honey as needed.

Procedure: Preheat the oven to 250^F. Bring ribs to room temperature, wash and dry. Trim and remove the membrane if necessary then rub the mustard on both sides. Pat the dry rub all over and let stand for 30 minutes.
Place the ribs on the iPinium Universal Pan (see picture below) then put in the oven placing on the same rack a basting pan (a stainless saucer would do the job) with the basting mixture.
Baste the ribs every 1/2 h then turn them over after 2 h and keep basting until the bones come out and the ribs part away easily with the meat attached (approximately 2 h more for a total of 4 h); see picture below.
Sprinkle the meaty side with the honey and let the the ribs inside the oven for 3 to 4 minutes.
Serve with the hickory smoke BBQ sauce of your choice.

With iPinium grills (GFB or Universal Pan) you can now enjoy the pleasure of having fun and tasty, and flavorful food with your friends and family all year round and not be limited to outdoor cooking.

Ingredients: 8 oz of pizza dough at room tem- perature, 2 Tbs olive oil, 1/2 cup chopped or grated mozzarella, 1/2 cup grated Asiago cheese, 1/2 cup cottage chese, 1 cup fresh arrugola, 4 oz thin sliced prosciutto. Salt and pepper to taste.

Procedure: Buy or prepare the dough (see here), and roll it on a cornmeal sprinkled surface to approx 12” round and sprinkle it with some olive oil. Preheat the oven with the GFB inside to 450F, place the rolled dough on the GFB and grill it, following the instruction on the web site, for 5’/6’. Take the crust out using tongs and flip it. Place mozzarella, Asiago, cottage cheese and back on the GFB in the oven for 8’/10’. Take it out, add the arrugola, drizzle some olive oil and add the prosciutto.

Procedure: Preheat the oven to 450/475 degrees Farenheit with the GFB grill inside. Sprinkle a working surface with coarse cornmeal and roll an 8 oz ball of dough to a 12″ round, square or anything in between. Brush both surfaces with abundant olive oil and place on the GFB inside the oven. Wait 4 to 5 minutes then using tongs check the bottom for grill markings.
Using tongs, move the crust to a peel or other rimless baking surface and flip it over to reveal the grilling marks (see picture below)

Add all the ingredients as directed by the specific recipe and set it back on the GFB for an additional 8 to 10 minutes.

Ingredients: 3 cups all purpose flour plus extra as needed, 3 TBS olive oil, 1 package active dry yeast, 1 tsp sugar, 1 tsp salt and 1 cup of warm water (120 degrees F).

Procedure: you can put all the ingredients, saving 1/2 TBS of oil for later, in the work bowl of a large food processor or stand mixer and process the mixture until it all comes together. Alternatively you can combine in a large bowl, and mix well, 3 cups of flour the yeast the sugar and the salt. Add the water and 2 1/2 TBS of oil (use the remaining 1/2 TBS later). Work the flour mixture in the bowl for 1 to 2 minutes then turn the dough onto a lightly floured surface. Knead for 4 to 5 minutes to form a round smooth ball. Put the remaining oil in a clean bowl, put the dough inside and roll it over several times to coat it with the oil. Cover the bowl tightly with plastic wrap and place it inside the oven that you have preheated to 150F turning the heat off when you put the bowl inside. Let it stay for 15 minutes or until the dough has doubled in size (see pictures below).
Take you dough outside the oven, knead it on a lightly floured surface for 2 to 3 minutes then cut it in 3 pieces, each should weight 8oz. You can use the dough right away as directed by your recipe and save the remaining two 8oz balls tightly wrapped in plastic wrap, in your freezer for up to one month.
Next time you want to use it, thaw the frozen dough to room temperature.

For this recipe you can use either fresh or frozen and thawed chicken breasts.

Ingredients (for two people): 2 chicken breasts (12/14 oz total weight) each split in half, 1 whole egg, 2 Tbs milk and plain bread crumbs plus salt, pepper and 1 lemon cut in 4 wedges. 4 slices, 1/2″ thick cut from a large eggplant.

Procedure: wisk egg with milk, salt and pepper to taste. Dip, one at the time, the chicken breasts and coat with all the bread crumbs they will take (you can repeat this if yoy like a thicker crust). Do the same with the eggplant slices.
Heat the oven to 450F (20’) with the GFB inside, place quickly the breaded chicken breasts and eggplant slices on the flat side of the GFB (see picture). Cook for 5’/6’ then flip over each cutlet and the eggplant slices and cook for another 5’/6’.
Place on a serving plate and decorate each cutlet with a lemon wedge adding 3/4 capers if you like to.

Ingredients (for two people): 2 frozen Swordfish steaks 8 oz/each 2/3″ thick, Salmoriglio Sauce.

Procedure: Preheat oven to 450F keeping the GFB outside. When the 450F temperature has been reached, put swordfish steaks from the freezer on cold GFB and place it in the oven. Wait 18’ without turning the steaks. Then place each steak on a serving plate flipping it over to show the nicely grilled side. Add vegetables of your choice (such as grilled asparagus spears, grilled potato slices, grilled eggplant slices etc.). Sprinkle with Salmoriglio sauce.

Salmoriglio Sauce: wisk together 2 Tbs olive oil, 1 Tbs freshly squezed lemon juice, 1 Tbs minced fresh parsley, salt and pepper to taste.